Nicola's Pad Thai Recipe - Allrecipes.com
Nicola's Pad Thai Recipe
  • READY IN 8+ hrs

Nicola's Pad Thai

Recipe by  

"The result of loving pad Thai and endless tweaks to the ingredients lead me to this amazing dish."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. Soak uncooked noodles in 8 cups of water until soft, 8 hours or overnight.
  2. Drain rice noodles and set aside.
  3. Whisk together vegetable broth, 2 tablespoons vegetable oil, brown sugar, soy sauce, rice wine vinegar, peanut butter, 1 teaspoon fresh cilantro, onion powder, tamarind paste, hot chile paste, garlic powder, sesame oil, red pepper flakes, ground coriander, ground ginger, salt, and ground black pepper in a saucepan.
  4. Heat sauce over medium heat until it bubbles; reduce heat to low, and simmer sauce while you prepare the remaining ingredients.
  5. Heat 3 tablespoons of vegetable oil in a large wok over medium heat.
  6. Cook and stir broccoli, carrots, snow peas, water chestnuts, baby corn, mushrooms, and zucchini in the wok until tender, 8 to 10 minutes.
  7. Add the drained noodles and 1 tablespoon vegetable oil to vegetables. Cook and stir until noodles are heated through, 2 to 3 minutes.
  8. Remove the wok from heat and pour the sauce over vegetables and rice noodles.
  9. Toss to fully coat the vegetables and rice noodles with sauce.
  10. Garnish with peanuts, 2 tablespoons chopped cilantro, and paprika.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 15 mins
  • READY IN 8 hrs 30 mins

Footnotes

  • Cook's Note:
  • Everyone has a different idea of what pad Thai should taste like, this is as close (vegan) as I have come to my favorite restaurant's take on this wonderful dish. I hope you enjoy.
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Reviews More Reviews

Most Helpful Positive Review
Aug 25, 2013

I am glad I read the reviews first and doubled the sauce - delish!

 
Most Helpful Critical Review
Apr 26, 2014

bf loved this and unfortunately i didn't care for it and i can't pinpoint why.. other than leaving out the tamarind paste i followed the recipe to a T.. i loved the crunchy veggies but felt the sauce just tasted spicy/hot not really flavorful.. bf said this is how the pad thai tastes at the restaurants he's been to.. he said maybe i missed there being a protein in it.. but in my opinion i just didn't care for the flavor

 

15 Ratings

May 19, 2013

Amazingly delicious. Made for our vegan friend. She loved it. We did too.

 
Mar 08, 2012

Yummo! This is amazing. I tripled the sauce based on a 1lb package of Thai Rice noodles. I don't know what tamarind paste is so I just left it out. It easily fed my family of 6. Great recipe.

 
May 30, 2012

We really liked this! I'm guessing if I'd followed the directions exactly it would have been even better, but I realized after I started that I didn't have cilantro or water chestnuts. I also used chicken broth rather than vegetable.

 
Jan 23, 2014

Finally made pad thai from scratch and used this recipe. Yum! Turned out great. I halved the recipe since it was only for 1, didn't have tamarind paste so I subbed a little lime juice and fish sauce for the sour. I also didn't have chili paste so I used powder, and I used fresh garlic instead of preferred. I used a gourmet seafood mix and only used mushrooms and snowpeas for the veggies. I loved it. Next time I will make sure to have all the ingredients on hand to give it a more adequate rating. Oh, I also only soaked the noodles for 30 minutes in really hot tap water like the directions on the noodle package called for.

 
Dec 08, 2013

pretty good pad thai sauce.

 
Apr 23, 2014

The baby corn, zucchini and carrots were a few extras that I didn't feel were needed. I didn't hate it or dislike the taste, I just won't be making it again.

 

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Nutrition

  • Calories
  • 520 kcal
  • 26%
  • Carbohydrates
  • 70.9 g
  • 23%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 24.2 g
  • 37%
  • Fiber
  • 4.1 g
  • 16%
  • Protein
  • 5.1 g
  • 10%
  • Sodium
  • 564 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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